Sunday, June 9, 2013

Molasses Cookie Baskets (with a minor tweek)

In May I was asked to bring a dessert to a get together.  It was already getting hot, so I wanted to bring something that would be good, refreshing and would use seasonal fruit.  I like to treating my family to something wonderful even if it takes some time and effort to make.  BUT I like things to be easy if they can be.

I found this recipe for Molasses Cookie Baskets served with Lemon Sorbet and Blueberries with a Ginger sauce.  Not only did it sound good, but I knew it would just look impressive.  Brown little baskets filled with yellow sorbet and bright blue berries.
The instructions for making the baskets in the oven sounded a bit precarious according to the comments.  Getting them off the heated cookie sheet in one piece sounded pretty challenging.  Draping them over a cup to shape them while still hot and hoping they didn't break.  Not only would they not look impressive broken, but I wouldn't be good company if I spent an afternoon wrestling with them.  I thought why not try the recipe on my waffle cone maker.  It's pretty simple to use.  I've had great success with it. I wouldn't have to heat up the big oven on a hot day either.

The batter made as the recipe says did not work in the waffle cone maker.  It was more sugary and candy like.  Where as a cone is crispy and more cookie like.  That made me think I need to fix the batter so it more closely resembles waffle cone batter.  I got out one of my waffle cone recipes and began adding flour and egg to firm up the batter when it's baking in the waffle cone maker, yet keeping the delicious molasses, ginger and lemon flavorings.

They turned out great and were very easy to create cups.  I served mine with only blueberries as that's what's in season in May.

Molasses Cookie Baskets
(with Lemon Sorbet and Gingered Fruit )
1 cup sugar
1 cup water
1/2 cup minced crystallized ginger

1/2 cup unsalted butter
1/2 cup sugar
1/2 cup light unsulfured molasses
1 tsp grated lemon peel
1 tsp ground ginger
2 tsp vanilla extract
1 ¼ cup all purpose flour, sifted
1 large egg
1 large egg white

1 pint strawberries, hulled, quartered
1 1/2-pints blueberries
2 peaches, peeled, pitted, sliced
2-4 pints purchased lemon sorbet

Syrup: Stir first 3 ingred. in small saucepan over med. heat until sugar dissolves. Increase heat and boil 3 mins. Refrigerate ginger syrup. (Syrup can be prepared 1 week ahead.)

Cookies: Bring first 5 ingred. to simmer in small saucepan over med. heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cool cookie mixture 10 minutes. Then whisk in eggs.

Preheat Waffle Cone Maker. Spray lightly with non-stick cooking spray. Wipe off excess. Drop mixture by level tablespoonfuls on to preheated Waffle Cone maker. (1 T for small bowls. 2 T for large bowls with ruffled edge.)
Working quickly, lift cookie from Waffle Cone maker. Drape cookie over inverted 3/4-cup custard cup. Gently shape cookie with another 3/4–cup custard cup on top; this will automatically crimp sides to form fluted cup when doing the 2T amount. Repeat baking and molding process with remaining batter. When one cookie is baking remove cookie from custard cup to cool on storing plate. 

There is another custard cup under the cookie creating the cookie shape.
To serve: Place 1 cookie on each plate. Fill each with 3 small scoops of sorbet and spoon fruit and ginger syrup over.

Bon Appétit | August 1992
Yield: 32 small baskets or 16 large baskets
And yes everyone was deliciously impressed.

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